Go Back
–+ servings
250ml South Carolina BBQ Infused Olive Oil Blend – robust Carolina infusion
Garden Infuzions

Pulled Pork Sandwiches Featuring South Carolina BBQ Olive Oil Blend

Tender pulled pork gets a smoky Southern lift from South Carolina Gold BBQ Infused Olive Oil Blend, then lands on soft buns with crisp slaw for a sandwich that feels built for sharing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 sandwiches
Course: Dinner, Lunch
Cuisine: American Classics, Southern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3 1/2 pounds boneless pork shoulder
  • 2 tablespoons South Carolina Gold BBQ Infused Olive Oil Blend
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 medium yellow onion sliced
  • 4 cloves garlic minced
  • 1 cup apple cider vinegar
  • 1 cup low-sodium chicken stock
  • 1/2 cup barbecue sauce
  • 1 tablespoon brown sugar
  • 8 soft sandwich buns
  • 2 cups coleslaw mix
  • 1/2 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pickle chips for serving

Equipment

  • 1 Slow Cooker 6-quart or larger
  • 1 Skillet For searing the pork
  • 1 Mixing bowl For slaw
  • 2 Forks For shredding the pork
  • 1 set Measuring cups and spoons For accurate prep

Method
 

Instructions
  1. Pat the pork shoulder dry, then rub it all over with the South Carolina Gold BBQ Infused Olive Oil Blend, kosher salt, black pepper, smoked paprika, and garlic powder.
  2. Heat a large skillet over medium-high heat and sear the pork on all sides until browned, working in batches if needed.
  3. Transfer the pork to a slow cooker. Add the sliced onion, minced garlic, apple cider vinegar, chicken stock, barbecue sauce, and brown sugar.
  4. Cover and cook on low for 8 hours, or until the pork pulls apart easily with a fork.
  5. While the pork cooks, whisk the mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl, then fold in the coleslaw mix. Chill until serving.
  6. Remove the pork from the cooker and shred it with two forks, discarding any large pieces of fat. Stir a few spoonfuls of the cooking liquid back into the shredded pork to keep it juicy.
  7. Toast the buns lightly if desired, then pile the pulled pork onto the bottom halves.
  8. Top with slaw and pickle chips, close the sandwiches, and serve warm.

Notes

For the best flavor, use a pork shoulder with good marbling and let the pork rest briefly before shredding so the juices settle back in. If you want a looser sandwich filling, add a little extra cooking liquid to the meat just before serving. The slaw can be made up to 1 day ahead and kept chilled until assembly.

Tried this recipe?

Let us know how it was!